Smoked Spatchcock Chicken
Get ready to experience the perfect blend of smoky flavor and crispy skin with this Smoked Spatchcock Chicken recipe! Spatchcocking the chicken helps it cook faster and more evenly, while the smoking process infuses it with that irresistible smoky flavor. Perfect for BBQ lovers and beginners alike, this recipe is an easy and foolproof way to enjoy tender, juicy chicken with a crispy, flavorful crust. Serve it for your next family dinner, backyard BBQ, or special occasion. Enjoy every smoky bite!
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp cayenne pepper (optional for extra heat)
- 1 lemon (for zest and juice)
- Wood chips (applewood, hickory, or your preferred choice, for smoking)
Instructions
Step 1: Prepare the Chicken (Spatchcock it!)
- Use a sharp pair of kitchen shears to cut along both sides of the backbone and remove it. Discard or save the backbone for stock.
- Press firmly down on the breastbone of the chicken to flatten it out.
Step 2: Season the Chicken
- Rub the chicken with olive oil on both sides, ensuring a generous coat.
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, pepper, thyme, rosemary, and cayenne pepper (optional).
- Rub the seasoning blend all over the chicken, including the inside.
- Zest the lemon over the chicken, then squeeze the juice over the bird for added flavor.
Step 3: Prepare the Smoker
- Preheat your smoker to 225°F (107°C).
- If using a charcoal smoker, set up a two-zone fire with the coals on one side and the wood chips on the other.
- Soak the wood chips in water for 30 minutes before adding them to the smoker.
Step 4: Smoke the Chicken
- Place the spatchcocked chicken on the smoker grates, breast side up.
- Close the lid and smoke for 2 to 2.5 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part of the breast.
Step 5: Achieve Crispy Skin (Optional)
- For an extra crispy skin, place the chicken directly over the hot coals for the last 5-10 minutes of smoking.
- Ensure that the skin is golden and crispy before removing it from the smoker.
Step 6: Rest and Serve
- Remove the chicken from the smoker and allow it to rest for 10 minutes to let the juices redistribute.
- Carve the chicken into pieces and serve with your favorite sides.
Notes
- You can use any wood chips or chunks for smoking; applewood and hickory are common choices that complement chicken well.
- Don’t forget to check the internal temperature with a meat thermometer to ensure that the chicken is perfectly cooked and safe to eat.